Power Fruit Breakfast (or Lunch, or Dessert) Crumble

One of the recipes I sampled last week at the livelifewell media/blogger session was the PC Power Fruit Breakfast Crumble...  as I mentioned in that post, I didn't get a picture of everything because it was too darn good and Hungry Mommy took over.   I so wanted to share this with you that I whipped one up this morning so that I could actually get some shots...

This is basically a simple fruit crumble, but what makes it so special is the fruit blend.  It uses the PC Organics Power Fruit Blend, which is a blend of dark sweet cherries, blackberries and blueberries... this is a new combo for them and it will be a regular in my freezer... even at $5.99 a bag.  It is loaded with cherries and is absolutely delicious!

Early morning baking is kind of risky around here.  See if you can see something wonky in the photo below...

If you spotted the green lentils, you are correct.  Rest assured, lentils do not play a part in this crumble... rolled oats do.  When making the topping, I realized my mistake in Mason jar grabbing.

PC Power Fruit Breakfast Crumble

Adapted from the PC Insider's Report

Serves 6

1 bag (600g) PC Organics Power Fruit Blend

1/3 cup lightly packed brown sugar, divided

2 tsp cornstarch

2 tsp grated lemon zest

1 tbsp freshly-squeezed lemon juice

1 cup quick-cooking oats

1/3 cup all-purpose flour (I think next time will use whole wheat, like I have in other crumbles)

1/4 tsp salt

1/3 cup PC Blue Menu Celeb margarine (okay, okay, I know I said I don't bake with margarine, but this is an exception... and I concur it tastes pretty darn good)

PC 0% Fat Greek Yogurt for topping ( I mixed in some Pure Maple syrup for a touch of sweetness...)

Cinnamon for sprinkling (if desired)

In an 8" baking dish, pour in the frozen fruit.  With the fruit, toss the cornstarch, 1 tsp of the brown sugar, lemon zest and juice.  In another bowl, combine the remaining brown sugar, oats, flour, salt and margarine with your fingers (or a fork if you prefer) until mixed and crumbly. Scatter the crumbs over the fruit and bake in a preheated 350 degree oven for 45 minutes. Serve warm or at room temperature with the Greek yogurt topping.

Enjoy!